Dutch Baby Pancakes
A simple 4-ingredient Dutch Baby Pancake recipe, this skillet breakfast is a fun, sugar-free recipe the whole family will love.
Dutch Baby Pancake Recipe
Dutch Baby Pancakes have been all over my Pinterest account lately and while the oven-puffed, skillet pancakes looked like a fun weekend breakfast, the ingredients lists on the recipes that I checked out were a little too long for my liking.
Who wants to make a 10-ingredient recipe first thing in the morning?!
*not it*
So, being me, I studied the recipe a bit to see how I could make it simpler and realized it was basically a popover recipe, similar to a Yorkshire Pudding or German muffin tin popovers, only with more eggs, butter, sugar and lots of baking soda/powder/unnecessary ingredients added to the batter.
With a bit of tweaking and a couple test batches, I got this recipe down to just four ingredients – flour, butter, eggs and salt.
Four ingredients? That’s something even I can handle pre-coffee. You can add a touch of vanilla or cinnamon to the pancake if you want, but it’s totally not necessary.
This recipe results in a delicious hybrid of crepe-meets-popover that is the perfect blank canvas for your favorite toppings.
Possibly my favorite thing about this recipe is that it is completely sugar-free. No natural sweeteners, no refined sugar, etc.
As much as I’m not opposed to a bit of sugar (hence my blog name), I also love when I can create an indulgent, yummy recipe without it.
Who needs a bunch of sugar-hyped kids first thing in the morning?
*not it*
Of course, you can add a bit of maple syrup, jam, or powdered sugar to the finished pancakes – but that’s completely your call and you can choose how little or how much you add to it.
I find that one of these is pretty impossible to eat by myself, but if you need to make more than one, keep the finished pancakes under a clean towel to keep warm as you make more pancakes. Reheat briefly in the oven before serving.
Ingredients for Sugar-free Dutch Baby Pancakes
- 1 cup flour
- 4 eggs
- 1 cup whole milk, room temperature
- 1/2 teaspoon coarse salt
- 4 tablespoons unsalted butter, melted
- Cinnamon, optional
- Vanilla, optional
- Lemon, optional for serving
- Fruit, optional for serving
- Powdered sugar, optional for serving
- Maple syrup, optional for serving
Tip: we used all-purpose flour but this recipe will also work with a 1:1 gluten-free substitute.
Kitchen Tools You May Find Helpful
- Oven-proof skillet
- Measuring cups and spoons
- Blender
How to Make Sugar-free Dutch Baby Pancakes
Preheat oven to 475°F.
In a blender, combine the flour, eggs, milk, and salt. Add half of the melted butter (2 Tablespoons) and blend until smooth, about 30 seconds.
In an oven-proof skillet over high heat, heat the remaining butter until sizzling. Add the batter and place in the oven. (You can heat the butter in the oven, but it’s easier to monitor this stage on the stove top.)
Bake the pancake until it is puffed up and golden brown, about 16-18 minutes.
Remove from the oven and garnish as desired. The pancake will de-puff a bit, this is normal.
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Dutch Baby Pancakes
Ingredients
- 1 cup all-purpose flour
- 4 eggs
- 1 cup whole milk, room temperature
- 1/2 teaspoon coarse salt
- 4 tablespoons unsalted butter, melted
- Fruit, optional for serving
- Powdered sugar, optional for serving
- Maple syrup, optional for serving
These Dutch Baby Pancakes are a fun and simple recipe perfect for lazy weekends. Cut it into quarters and let the kids top theirs however they like.
For more delicious weekend breakfast ideas, check out our Apple Pie Breakfast Cake or our Poached Eggs in Italian-style Tomato Sauce.
Check out our other Breakfast Recipes here:
